This Chicken Noodle Soup recipe that is made in the Instant Pot will become your family’s favorite dinner. A delicious soup that’s loaded with flavor will warm you up on a cold night.
This recipe is prepared in a 6 quart Instant Pot Duo.
How To Make Chicken Noodle Soup In The Instant Pot?
The first step in making chicken noodle soup in the Instant Pot is to prep everything.
I first start by cutting the chicken into bite-size pieces. Safe handling of the chicken is important, use a cutting board that is only used for cutting chicken on. You can get more of my safe chicken handling tips in my Oven Baked Chicken Fajita recipe.
As I cut the chicken I place it into a bowl, set this aside and move on to the veggies.
Getting a cutting board and clean knife I move on to cutting the carrots, celery, and onion into bite-size pieces. Placing these into a bowl and then set aside.
How To Sauté Chicken In An IP
Once you have all the chicken and vegetables prepped, it’s time to sauté the chicken.
On the front of your IP press the Sauté button. It will first say 30 minutes then your IP will read Hot when it’s ready to sauté. Once it says Hot add your olive oil into the inner pot. This will take about 3 minutes for your IP to read Hot.
Give the oil a minute to heat up then add your chicken. Sprinkle the chicken with black pepper, seasoning salt, oregano, thyme, and parsley. Sauté the chicken until it’s brown on all sides. This will take about 3-4 minutes depending on the size of chicken pieces.
Then sprinkle the onion soup mix over the chicken and sauté for a minute. Turn the sauté button on your IP off.
Remove the chicken from the inner pot and place it into a clean bowl.
How to deglazing the Inner Pot
Once all the chicken is removed from the inner pot it’s time to deglaze it. Press the sauté button again and add 1 cup of the chicken broth.
As your Instant Pot heats up on the sauté mode the broth will begin to boil. As the broth boils it will loosen any stuck-on chicken there might be. This will help later to not get that dreaded burn.
As the broth is boiling I will scrap the bottom of the inner pot with a spatula to help loosen any stuck-on chicken.
With the inner pot deglazed turn the sauté button off. Add the chicken, carrots, celery, onion, minced garlic ( I used jarred minced garlic), and broth into the inner pot of your Pressure Cooker. I like to press the ingredients down to make sure the broth is covering it.
Place the lid to your IP on, turn the pressure release veal to sealing. Press the high pressure (manual button on some IP’s) and adjust the cooking time to 7 minutes.
It will take about 15 minutes for the IP to come to pressure. Once it comes to pressure it will start the cooking time.
When the cooking time is finished do a quick release. This means to turn the release valve to venting. Please be careful of the stream. Remove the lid from the IP.
Add the egg noodles into the soup. Press the noodles down so the broth will cover the noodles. Do not stir.
Place the lid back on the IP, turn the release valve back to sealing. Press the high-pressure button and adjust the cooking time to 2 minutes. It will take about 3 minutes for this to come to pressure once again.
When the cooking time is finished do a natural release for 5 minutes. This means to let the pressure come out of the Instant Pot on its own for 5 minutes. You may need to turn the release valve to release some more steam.
Serve and enjoy.
- prep as much as you can ahead of time. If you meal prep then you can add all the prepped veggies into a ziplock bag together. If you prep the chicken keep it in its own ziplock bag.
- If you don’t have chicken broth on hand you can use water and better than bouillon chicken flavor. For every cup of water use 1 teaspoon of bouillon. I recommend mixing these together before you need it and letting the bouillon dissolve in the water.
- For more flavor from your broth, you can also use chicken bone broth.
Sharing one simple recipe at a time~ Jen
Other My Creative Manner recipe you may enjoy are:
Instant Pot Chicken Noodle Soup
Make homemade chicken noodle soup for a quick dinner using your Instant Pot.
- 2 Tablespoons Olive Oil
- 3 Large Chicken Breast Cut into bite-size pieces
- 1 Teaspoon Black Pepper
- 1 Teaspoon Seasoning Salt
- 1 Teaspoon Oregano
- 1 Teaspoon Thyme
- 1 Teaspoon Parsley
- 1 Packet Onion Soup Mix
- 3 Large Carrots Sliced into bite-size pieces
- 2 Stalks Celery Cut into bite-size pieces
- 1 Medium-size Onion Diced Fine
- 1 Teaspoon Minced Garlic I used the jarred minced garlic
- 6 Cups Chicken Broth
- 4 Cups Egg Noodles
Cut chicken into bite-size pieces and place into a bowl. Set aside.
Press the sauté button on your Instant Pot. It will say Hot when it's ready to sauté, this took mine about 3 minutes.
Add Olive Oil into the inner pot of your IP and let heat up for a minute.
Add cubed chicken into the inner pot. Season the meat with the black pepper, seasoning salt, oregano, thyme, and parsley.
Sauté the chicken until brown on all sides. This will take about 3-4 minutes.
Season the chicken with the onion soup mix just before chicken is finished cooking.
Remove Chicken from the inner pot, place it into a clean bowl.
Add 1 cup of your chicken broth into the inner pot to deglaze the pot. Turn the sauté button back on. Bring the broth to a boil to loosen any stuck-on chicken. Use a spatula to help loosen any stuck-on chicken. Once everything is loosened from the inner pot turn off the sauté button.
Place the chicken, carrots, celery, onion, minced garlic, and broth into the inner pot. Press the ingredients down to have the broth cover it.
Place the lid on your IP, turn the release valve to sealing.
Press the high pressure or manual button and adjust the time to 7 minutes. It will take your IP anywhere from 15-20 minutes to come to pressure then start the cooking time.
Once the cooking time is done do a quick release this is done by turning the release valve to venting. Please be careful of the steam.
Remove the lid from your Instant Pot and add the egg noodles. Pressing the noodles down into the broth so the broth covers the noodles. Do not stir.
Place the lid back on, turn the release valve back to sealing. Press the high-pressure button and adjust time to 2 minutes. It will take about 3 minutes for the IP to come back up to pressure and then start the cooking time.
When the cooking time is done let natural release for 5 minutes. This means to let it sit and let the steam out on its own.
After the 5 minutes turn the release valve to venting to release any steam there still might be. Remove the lid and stir the soup.
Serve and enjoy.
See post for extra tips